SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
Release Date: 03/12/2021
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
Stella Culinary School
Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!
info_outline
SCS 074 | Hydrocolloids - A Practical Approach
Stella Culinary School
Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.
info_outline
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
Stella Culinary School
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then, I walk you through yet un-edited footage...
info_outline
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
Stella Culinary School
How to slay it on a chef's exam for a job interview and nailing large parties like a pro.
info_outline
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
Stella Culinary School
Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.
info_outline
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
Stella Culinary School
Chef Jacob walks you through using a combi oven's precision steam control to perfectly cook, hold and execute any number of foods.
info_outline
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
Stella Culinary School
We discuss prepping for successful execution, how chefs design and balance their menus, and some live listener questions answered.
info_outline
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
Stella Culinary School
Chef Jacob walks you through how to make gnocchi without a recipe, and reviews the new Anova Combi-Oven.
info_outline
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
Stella Culinary School
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The biggest mistake people make when designing their home kitchens. How to create juicy, tender meats for stir fries. Why we use oils when sweating aromatics. Why I would never do a cooking competition. And finally, why I think food writers are...
info_outline
SCS 066 | Why Grandma's Beef Stroganoff Sucked!
Stella Culinary School
Why grandma's beef stroganoff was never that good, pressure cooked ribs test one, culinary rules you break, and the thermal tenderness curve!
info_outlineIn this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt.
We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level.
Then, I walk you through yet un-edited footage of me searing scallops in the restaurant, which leads to a deep dive in the mistakes people make when cooking scallops, as well as some basic plate composition tips.
CONTENT REFERENCED IN THIS EPISODE
- Culinary Knife Skills: https://stellaculinary.com/cks
- Cooking Techniques (pan roasting): https://stellaculinary.com/ct
- Emulsion Science: https://stellaculinary.com/fs
HOMEWORK ASSIGNMENT
For your homework assignment, make either a greek salad, or a salsa / chutney / garnish inspired by the greek salad methodology laid out in the podcast.
Focus on the basic knife skill techniques of:
- The Pinch Grip
- Guide Hand
- Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible.
When dressing and building your flavor structures, remember; fat first, acid second, vinegar third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak. _____________________________________________________
The Stella Culinary School Podcast is available through your favorite podcast app, such as Apple, Google, Spotify, & Stitcher.
If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp
Get notified when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign
Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary
Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school